How to make… the perfect Risotto with Sue Ashworth | Lakeland Inspiration

Ingredients

• 2 , vegetable stock cubes
• 1, bay leaf
• 25g, butter
• 1 tbsp, olive oil
• 300g, risotto rice (Arborio or carnaroli)
• 200ml, dry white wine
• 300g, butternut squash, chopped
• 1 bunch of, spring onions, chopped
• 75g, fine asparagus or green beans, trimmed and chopped
• a few sprigs of, tarragon
• to taste, salt and freshly ground black pepper
• a little, basil leaves and Parmesan cheese shavings, to garnish